Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a brown sugar-mustard glaze, giving it a perfectly crispy exterior.

As a child, I would request corned beef or my birthday. It’s long been a favorite food of mine. It could be the Irish in me, or it could just be that I love corned beef and its salty-fattiness. It wasn’t until college though that I found the best way to enjoy corned beef & cabbage – glazed!

I certainly can’t take credit for this original recipe. It was handed down to me by my college roommate Jim, and I’ve been making it ever since. Up until this year though, it’s always been made in the slow cooker. But now, I’ve got a new obsession – the Instant Pot. Please tell me that you guys have jumped on this bandwagon too?

How to Make Corned Beef in the Instant Pot:

How Long Does it Take to Cook Corned Beef in the Instant Pot?

The Instant Pot makes cooking super hands-off, and it many cases, the recipes are so much faster too. This Instant Pot Corned Beef for example – In the crockpot, this recipe would take over 7 hours, but with the Instant Pot, this yummy corned beef & cabbage can be on your table in under 3 hours. And I’ll tell you honestly – You’d never know the difference. In fact, the corned beef seems to be even more tender when it’s cooked in the Instant Pot!

Cooking Vegetables for an Instant Pot Corned Beef Dinner

The best part of using the Instant Pot for this corned beef recipe is that when the corned beef is done cooking, you can leave all those braising liquids in the pot, throw in your veggies, and just crank up the pressure for three more minutes! Super quick potatoes, carrots and cabbage that cook up perfect and take on so much yummy flavor since they’re cooked in the corned beef liquid, which, by the way, we added a bottle of beer to. I mean the flavor guys, is amazing!

How to Make Glazed Corned Beef

But the final thing that makes this recipe killer is the glaze on the corned beef. A combination of brown sugar, brown mustard and little bit of butter gets slathered onto the corned beef and then it’s popped under the broiler for 30 minutes, brushing on more of the glaze (every 10 minutes) as it cooks down. This is how you get that amazing glaze and those crispy little bits.

You could stop here, but my friend Jim (he’s my friend for a reason) took things one step further and made a honey-mustard sauce too. This is perfect with the veggies, or you can also drizzle it over the finished corned beef to give it even more flavor.

I promise you that this Saint Patrick’s Day is going to be the best yet if you serve this up at the dinner table!

If you loved this Instant Pot Corned Beef & Cabbage I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Instant Pot Corned Beef Recipe

Instant Pot Corned Beef & Cabbage

Course: Main Course

Cuisine: Irish

Prep Time:10minutes

Cook Time:2hours

Total Time:2hours40minutes

Servings:6people

Calories:745kcal

Author:Erin

Instant Pot Corned Beef & Cabbage is made with the help of your electric pressure cooker and finished off under the broiler with a brown sugar-mustard glaze, giving it a perfectly crispy exterior.

Glaze:

Honey Mustard Sauce:

Instructions

Place corned beef brisket, spice packet, garlic, beer and 2 cups of water in the instant pot.

Set timer for 90 minutes on high. (It will take about 15 minutes for the pressure to build, then the timer will start) Once the time expires, allow for 15 minute natural pressure release before releasing remaining pressure and removing the lid from the instant pot.

While the pressure is natural releasing, prepare the glaze. Melt butter in small saucepan -- add water and brown sugar. Heat over medium-high heat and let thicken for about 5 minutes. Whisk in mustard and reduce heat to low, simmer 2-3 minutes. Set aside. Preheat the broiler on LOW.

Leaving the liquids in the instant pot, remove corned beef to a cookie tray. Brush some of the glaze on top of corned beef and broil, 6-inches from the element for 30 minutes adding glaze every 10 minutes. Always keep an eye on the broiler to avoid burning.

Meanwhile, prepare the vegetables and make the honey mustard sauce.

Put cabbage, potatoes and carrots in the instant pot and cook them on high for 3 minutes then do a quick release.

After 30 minutes remove corned beef from oven and place on cutting board. Cut corned beef across the grain. Serve with veggies and honey mustard sauce.

This recipe was originally published in January 2018. It was updated in March 2019 to update the content. The recipe remains the same.

67 comments

Oh my goodness, this sounds amazing. That glaze at the end!!! I’m sure it really puts it over the top. Also, I’m pretty sure I’m the last person on the planet that still hasn’t jumped on the Instant Pot bandwagon. I neeeeeeed to get one, especially to be able to enjoy meals like this on the weekdays, without having to spend hours and hours waiting. Hmmm, so tempting!

I have to admit that I’m not normally a fan of corned beef except in corned beef hash, but you have made it look SO delicious and beautiful here! Quick question: what’s the spice packet? You refer to it in the directions but I don’t see it in the ingredients. I’ve just started drinking my coffee of the morning though, so it could just be me 😉

St Patrick’s Day is a big family holiday at our house (we are all about Irish history!), so we make ridiculous amounts of corned beef. I’ve never tried it in the InstaPot, but this makes me want to try. We always cook ours in beer, too, and glazing makes it amazing!

Hi Kelly – I’m not sure if you can fit a 10-pounder in the 6 qt. You could try, but I think I would cut it in two pieces to help cut down on cooking time too. Hope this helps! I’d love to hear back on how it worked for you!

Your recipe sounds wonderful but I’m new using the instapot so could you give me the adjustments I need. I have an 8 quart instapot and the corned beef weighs 6.7 pounds. We’ll be serving 10 people so how much should I increase the vegetable amounts and do I need to increase the liquids? What about the cooking times?

Hi Sharon – I haven’t actually tried this recipe with a corned beef that large, but I think it should work in your 8 quart. I would probably add 1 cup more water just to be safe and double the amount of vegetables. You may want to cut the corned beef in half. I’d also add about 10 more minutes to the cooking time. If it’s not done to your liking, just re-seal the lid and add an additional 5 minutes at a time. I hope this helps. I’d love to hear back on how it turned out for you!

Omg, I was so nervous about putting my corned beef in the oven after so long in the IP…but wow!!! I made this exactly as prescribed with the seasoning packet and the glaze and it was absolutely perfect. I served it with Inglehoffer stone ground mustard (my favorite and I probably could have eaten all 4lbs myself!

My slow cooker is down, so I took my roommate’s instant pot for a spin and used this recipe. It is fantastic! I followed it to a T except I misread and added the honey to the glaze – still turned out great! I also broiled the cabbage with the extra glaze for about 10 minutes as well since I like crunchier cabbage. Such a great recipe!

Hi Stephanie – My oven has an option for HIGH and LOW, so I’m not quite sure. I did a quick google and it suggested that 450-degrees may be the low temp. Hope this helps! You could also try just setting the corned beef lower from the heating element.

I’m not a big fan of corned beef, but my family loves it so I make it for Saint Patrick’s Day. The glaze on this made all the difference for me! My family and I loved it! I made it just as written, and it turned out great! Thanks for making our Saint Patrick’s Day dinner a huge, delicious success!!!

Hi Regina – My oven has an option for HIGH and LOW, so I’m not quite sure. I did a quick google and it suggested that 450-degrees may be the low temp. Hope this helps! You could also try just setting the corned beef lower from the heating element.

I just made this and it was delicious. I didn’t make the honey mustard because I ran out of mustard. But everything else was really good. I had extra glaze, so I pulled out the carrots and cabbage and drizzles some glaze over them and broiled for a bit. Super tasty. I highly recommend it.

So happy to hear that you liked it Annabelle! It’s funny, this recipe does use SO much mustard that I occasionally run out too. You pretty much need an entire bottle to make both the glaze and the sauce…

I made this tonight and it didn’t disappoint! Quote from CB- “That was exceptional. I’d eat that any night of the year.” The glaze definitely elevated my usual corned beef game. I also loved how easy and quick it was in the Instant Pot. We’ll be using this recipe again next year (or sooner, if CB has his way)!

I made this tonight for St. Patrick’s Day. I was not sure about glazing it but it sounded so good, and I’m so happy we tried it! It’s delicious! I don’t think I can eat this any other way now. I used a pre seasoned corned beef brisket from Costco, and they also sell these baby red and yellow creamy potatos. I left them whole, and cooked those with my carrots and cabbage for 8 min. They turned out perfect! I also used the better than bouillon (low sodium version) chicken base in my water to make a broth. My picky family was skeptical of the glaze, but they loved it! Thanks for sharing this recipe!!!

I am cooking this right now – the meat is under the broiler, and the vegetables are in the IP. It smells so good! My family is circling like vultures 🙂 . I’ll let you know how it turns out. Thanks for the recipe!

Erin ~ I never liked Corned Beef before…. This recipe is so amazing! The glaze was a game changer. I didn’t make the dipping sauce but I will next time. I do not like super salty meat so I rinsed the meat first well. My husband likes it saltier but loved this as well and that we could enjoy it together. I might rinse less next time. My husband would like me to cook some cabbage with meat to see if that gets more cabbage flavor into it. The key word in this review is next time because I will cook this again and again. I can’t wait to try some of your other recipes. Tell your friend Jim thanks too!

I’ve been making corned beef and cabbage similar to this for years. For whatever reason I decided to try someone else’s recipe and by god, I will never go back to my recipe again. This is hands down the best I’ve ever made. Thanks for giving me a leg up over my in laws! 😉

I just received my instapot today. I already scoped out my first meal (this one) and had it all ready to go. WOW. I love corned beef, but this took it to a new level. Followed recipe to a T and it was simply amazing (I’m still dumbfounded how fast this thing cooked a corned beef). Thank you for sharing and it’s definitely on my “impress the in-laws” list. Just fantastic.

I made this for dinner tonight. Absolutely fantastic! The corned beef was very tender. The glaze was delicious. The only change I made was the mustard in the glaze. I used yellow mustard instead of brown mustard. Very good Everyone loved it. Not much leftover.

I have always made corned beef the way my mother did. Boiled it in a pot and then added the cabbage. I just got my very first pressure cooker (Instant Pot). And I’m 66 yrs old. I made this last night with the brown sugar/mustard on top and everyone loved it. They never want me to boil another corned beef again! Thank you!!

I made this tonight and my husband declared it the best corned beef I had every made. I am new to the Instant Pot, but it came out way more tender than all of the ones I have made in the crock pot – quite a nice surprise! Thanks so much!

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